Brazilian recipe
Traditional bean salad (Salada de feijão)
A classic Brazilian recipe that transforms leftover beans into a hearty, nutritious, and comforting dish in just a few minutes.
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Ingredients
1 1/2 cups cooked beans (leftovers)
2 large onions, chopped
1 beef steak, cut into small cubes
1 garlic clove, minced
1/2 bell pepper, chopped
1/4 cabbage, cut into large pieces
1 egg
Bacon, to taste, chopped
1 teaspoon oregano
1 teaspoon ground black pepper
Salt, to taste
3 tablespoons vinegar
4 drops culinary sweetener
Water, enough to cook
2 large onions, chopped
1 beef steak, cut into small cubes
1 garlic clove, minced
1/2 bell pepper, chopped
1/4 cabbage, cut into large pieces
1 egg
Bacon, to taste, chopped
1 teaspoon oregano
1 teaspoon ground black pepper
Salt, to taste
3 tablespoons vinegar
4 drops culinary sweetener
Water, enough to cook
Where to find ingredients
Find fresh produce, meats, and pantry staples at local supermarkets or neighbourhood open-air markets. As a substitute for culinary sweetener, you may use a pinch of sugar, though the original recipe calls for the sweetener as specified.
Preparation method
- In a pan, fry the diced steak with the garlic, onion, and bacon until golden brown.
- Add the chopped bell pepper and sauté for another minute.
- Stir in the cooked beans, cabbage, enough water to lightly cover the ingredients, salt, black pepper, oregano, vinegar, and sweetener.
- Cook over medium heat until the cabbage is tender.
- While the salad is still boiling, crack the egg directly into the pan.
- Stir vigorously with a fork or whisk until the egg is cooked and the broth thickens slightly.
- Taste and adjust the seasoning if necessary.
- Serve warm.
Observations
This bean salad is a traditional Brazilian recipe, perfect for anyone looking to make creative and delicious use of leftover cooked beans. It is a versatile dish that can be served warm as a side or even as a light main course. Its simplicity makes it ideal for daily meals, ensuring both flavor and convenience in your kitchen.
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